Zesty Chicken Legs Food

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

ZESTY CHICKEN LEGS

Steps:

• Preheat oven to 350. In a large frying pan, heat oil over medium heat.
• Add chicken and cook, turning, until brown, about 10 minutes.
• Transfer to a 13 by 9 inch baking dish. Add celery and onions to the pan drippings and sauté until tender, but not brown.
• Stir in tomato juice, vinegar, salt, pepper and hot sauce. Heat to boiling; pour over chicken.
• Bake chicken uncovered, basting occasionally, 45 minutes, until tender.
• Skim excess fat from sauce and pour over chicken.

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

SPICY CHICKEN LEGS WITH TOMATOES & POTATOES

Steps:

• Using center oven rack, preheat oven to 360^F.
• Rinse chicken legs, dry, and remove skin.
• Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
• Distribute chicken legs into single layers across two pans.
• Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with ½ salt/pepper/onion powder, mix well.
• Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
• Place final mixture all around chicken legs.
• Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
• Cover pans with aluminum foil and bake for 30 minutes.
• Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
• Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
• Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
• Garnish serving with parmesan if desired (optional).
• Server with garlic flavored French bread (optional).
• Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400°; spray a 13x9 inch pan with cooking spray; remove skin and fat from chicken drumsticks.
• In a large heavy-duty zip-lock plastic bag, mix the flour, cornmeal, cumin, chili powder, and salt.
• In a bowl, mix the buttermilk and pepper sauce together.
• Dip chicken into buttermilk mixture, then place in bag; seal bag and shake until evenly coated.
• Place coated drumsticks in pan; spray chicken lightly with cooking spray.
• Bake uncovered for 40-45 minutes or until juice of chicken is no longer pink.